IE42520L - Egg white substitute. - Google Patents

Egg white substitute.

Info

Publication number
IE42520L
IE42520L IE58876A IE58876A IE42520L IE 42520 L IE42520 L IE 42520L IE 58876 A IE58876 A IE 58876A IE 58876 A IE58876 A IE 58876A IE 42520 L IE42520 L IE 42520L
Authority
IE
Ireland
Prior art keywords
egg white
product
whey
precipitate
give
Prior art date
Application number
IE58876A
Other versions
IE42520B1 (en
Original Assignee
Stauffer Chemical Co
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Stauffer Chemical Co filed Critical Stauffer Chemical Co
Publication of IE42520L publication Critical patent/IE42520L/en
Publication of IE42520B1 publication Critical patent/IE42520B1/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
    • A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C21/00—Whey; Whey preparations
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/14—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/08—Denaturation, e.g. denaturation of protein
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/30—Ion-exchange

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Dairy Products (AREA)
  • Peptides Or Proteins (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Protein substitute is made from a solution containing whey protein. The pH of the solution is first brought to 11 to 13 and then to 4.0 to 6.0. This gives an aqueous solution of the desired modified whey product and a precipitate which contains insoluble whey solids. The aqueous solution is separated from the modified whey product. The precipitate can be subjected to alkaline hydrolysis to give a substance which can be processed to give a usable product. [GB1473824A]
IE58876A 1975-05-30 1976-03-19 Process for forming an egg white substitute IE42520B1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US58248975A 1975-05-30 1975-05-30

Publications (2)

Publication Number Publication Date
IE42520L true IE42520L (en) 1976-11-30
IE42520B1 IE42520B1 (en) 1980-08-27

Family

ID=24329356

Family Applications (1)

Application Number Title Priority Date Filing Date
IE58876A IE42520B1 (en) 1975-05-30 1976-03-19 Process for forming an egg white substitute

Country Status (11)

Country Link
AU (1) AU497387B2 (en)
CA (1) CA1082981A (en)
CH (1) CH630244A5 (en)
DE (1) DE2622021A1 (en)
DK (1) DK232076A (en)
FR (1) FR2312201A1 (en)
GB (1) GB1473824A (en)
IE (1) IE42520B1 (en)
IT (1) IT1061306B (en)
NL (1) NL7604850A (en)
NZ (1) NZ180397A (en)

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4089987A (en) * 1976-09-23 1978-05-16 Stauffer Chemical Company Whipping composition of modified whey protein and additives
FR2425809A1 (en) * 1978-05-18 1979-12-14 Beatrice Foods Co Stabiliser, thickening agent etc. for food - consists of non-proteinaceous colloidal whey ppte. prepd. by increasing pH of whey and heating
DE3212732C2 (en) * 1982-04-06 1984-03-29 Milei GmbH, 7970 Leutkirch Process for the production of a protein additive for food
US7927648B2 (en) 2004-06-28 2011-04-19 Archer Daniels Midland Company Composition and method for enhancing eggs

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2391559A (en) * 1941-12-18 1945-12-25 June E Faulkner Beverage
GB560840A (en) * 1942-06-17 1944-04-24 Mars Confections Ltd Improvements in and relating to heat-coagulable foaming agents
NL6906198A (en) * 1969-04-22 1970-10-26
CA917995A (en) * 1970-05-25 1973-01-02 E. Calvert Francis Protein preparation process
CH556143A (en) * 1972-09-11 1974-11-29 Nestle Sa PROCESS FOR PREPARING A SOLUBLE FRACTION OF SMALL MILK PROTEINS.
NL7214837A (en) * 1972-11-02 1974-05-06

Also Published As

Publication number Publication date
DE2622021A1 (en) 1976-12-09
AU497387B2 (en) 1978-12-14
FR2312201B1 (en) 1981-08-07
AU1235776A (en) 1977-09-29
FR2312201A1 (en) 1976-12-24
IT1061306B (en) 1983-02-28
DK232076A (en) 1976-12-01
IE42520B1 (en) 1980-08-27
CA1082981A (en) 1980-08-05
GB1473824A (en) 1977-05-18
NL7604850A (en) 1976-12-02
NZ180397A (en) 1978-03-06
CH630244A5 (en) 1982-06-15

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